Aavakaaya (Telugu: ఆవకాయ) is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh, the Telugu speaking state. The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries. In Telangana, the pickles are sometimes called 'tokku'.[citation needed]

Contents

Aavakaaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chillies and a variety of spices are the key ingredients. The process of preparation, storage and serving is considered almost a ritual.

The mangoes are cut into medium sized pieces approximately 2cm x 2cm using strong and ultra sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a highly-absorbent soft cloth — usually an old sterilized cotton sari with no embroidery, stowed away for this purpose. They are then pickled with powdered mustard, red chili powder (dried and powdered or sometimes dried, roasted and powdered), salt, gingelly oil and fenugreek (both in whole and powder form). Garlic is optional. The mixture matures for four to eight weeks, care being taken to mix the contents periodically to ensure a uniform marinade.

Aavakai (Tamil) is prepared during the pre-Summer seasons when mangoes are just about to ripe. Th Tamilian version is not as spicy as the Andhra version and often contains chickpeas as one of the primary ingredients instead of garlic. It is mainly prepared in Brahmin households and eaten along with curd rice. The Telugu people have a legendary affection for aavakaaya, so much so, that that Andhra culture is thought to be incomplete without aavakaaya, which is immortalized by this famous adage in Telugu: "When Telugus are faced with the seemingly impossible challenge of choosing between 'Ambrosia (amritam)' and 'aavakaaya', popular wisdom has it that they would always choose aavakaaya."

Regarding disputes over the recipe for the best aavakaaya in the whole world, Jiddu Krishnamurti has said, "Only one baby is the most beautiful in the world and every mother has it". "Every Telugu granny has it." (the recipe).

Hot rice is mixed with one or two pieces of aavakaaya and ghee (clarified butter) or groundnut oil, then made into bite-size balls. Aavakaaya is often eaten with rice and yogurt. Raw onion can be added which enhances the taste. Most people prefer to eat it along with muddapappu (pigeon peadal) and neyyi (ghee/clarified Butter). Some people prefer to eat it within 1–2 months from preparation, when it is called Kottaavakaya.